It was a safe bet that as soon as we spotted this No Bake Mini Egg Cheesecake recipe we immediately needed it in our lives. The combination of the words cheese, cake, mini eggs and mounds of cream was pretty much an all-round winner. And guess what? It’s dead easy to make, only takes a teeny amount of patience waiting for it to set, and it tastes absolutely flipping Ahhhhh-MAZING!
It’s officially Easter this weekend so it’s the perfect time to make it! It’ll make a beaut of a centre piece if you’re having some kind of Easter afternoon tea!
Things you need to buy/find in your cupboards:
280g Digestive chocolate biscuits
140g butter (unsalted, melted)
Mini Eggs (the recipe says 360g – about 7 bags…we only bought 3 bags and that seemed pretty ample to us)
550ml double cream (lightly whipped until it forms soft peaks)
140g icing sugar (sifted)
2 x 280g tubs of Philadelphia cream cheese (pretty sure you could use own brand too, if you like)
Juice of half a lemon
You’ll also need some kind of cheesecake tin – we used a springform tin that was 9 inches wide.
What you need to do:
– crush the biscuits until they look like lumpy sand (we did ours in a blender, but you could also put them in a plastic bag and bash them with your rolling pin)
– mix your crushed biscuits with the melted butter and press into your tin (once we’d done this we popped it in the freezer to make sure it was fully set ready for the topping)
– crush your mini eggs (the recipe suggests to chop in half – Love Mbro Lass Rach almost lost the top of half her finger attempting this so we went the safe route and put them in a plastic bag and bashed them with the rolling pin which worked like a dream)
– mix up the whipped cream, icing sugar, cream cheese, lemon juice and chopped Mini Eggs. Fold in until combined
– smooth the mixture on top of your biscuit base and flatten the top with the back of a spoon or palette knife if you have one
– chill for 2 hours or even better overnight (we went for 2 hours cos we couldn’t wait any longer – it was not fully set but it still tasted flippin’ deeeelish!)
– the recipe also says to whip up some cream, pile it on the top and then basically build a Mini Egg tower. We didn’t do this but feel free to add in that chocolate egg mountain for yourselves
– as we said above, the original recipe called for 7 bags of Mini Eggs. We went with 3 – we used two of them inside the cheesecake mix, one to draw a Love Middlesbrough heart on the top and the rest to eat for ourselves. Seems like the perfect number to us but if you want to brave all seven bags you won’t hear any judgement from us!
Tag us in all your photos @lovembro if you do make this for yourself – we would love to see!
Love Middlesbrough Lasses x